The Closet of Sir Kenelm Digby Knight Opened, Sir Kenelm Digby [books to read in a lifetime .txt] 📗
- Author: Sir Kenelm Digby
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days, setting them in the hot strong Sun all the day long during that time, to give the Roses a fine hard crust or candy at the top; but under it, in the substance of the matter, it will be like a fine clear Syrupy gelly. If the Sun favour you not, then you may use a stove. After twelve days, tie covers of Paper, upon the pots.
Doctor Bacon useth to make a pleasant Julep of this Conserve of Roses, by putting a good spoonful of it into a large drinking glass or cup; upon which squeese the juyce of a Limon, and clip in unto it a little of the yellow rinde of the Limon; work these well together with the back of a spoon, putting water to it by little and little, till you have filled up the glass with Spring-water: so drink it. He sometimes passeth it through an Hypocras bag, and then it is a beautiful and pleasant Liquor.
FINIS
THE TABLE[2]
A
Scotch Ale from my Lady Holmbey 98
To make Ale drink quick 100
A very pleasant drink of Apples 100
Ale with Honey 104
Small Ale for the stone 105
Apple drink with Sugar, Honey, &c. 106
Master Webbs Ale and Bragot 107
To stew Apples 201
Apples in Gelly 234
Sweet-meat of Apples 238
To make an excellent syrup of Apples 253
B
Stewed Broth 125
Portugal Broth, as it was made for the Queen 127
Nourishing Broth 133
Broth and Potage 141
Broth for sick and convalescent Persons 143
A savoury and nourishing boiled Capon 133
To stew Beef 150
To stew a Rump of Beef 163, 196, 197
To rost Wilde Boar 168
About making of Brawn 205
To bake Beef 208
To boil Beef or Venison 209
Ordering Bacon for Gambons, and to keep 212
To make Bisket 219
C
To make Cider 100
Sir Paul Neal's way of making Cider 101
Dr. Harvey's pleasant Water Cider, whereof he used to drink much, making it his ordinary drink 103
A good Dish of Cream 116
An excellent Spanish Cream 116
Another Clouted Cream 117
My Lord of St. Alban's Cresme Fouettee 119
To make the Cream Curds 120
The Queens Barley Cream 139
Capon in White-broth 146
To make Cock-Ale 147
Savoury Collops of Veal 157
To pickle Capons my Lady Portland's way 159
Scotch Collops 167
Excellent good Collops 171
My Lady Diana Porter's Scotch Collops 181
Cream with Rice 191
Pickled Champignons 200
Sallet of cold Capon Rosted 206
To make Cheese cakes 214
Short and crisp Crust for Tarts and Pyes 215
To make a Cake 216
To make a Caraway-Cake 219
Excellent small Cakes 221
To make scalded Cheese 227
The Cream-Courds 228
Savoury tosted or melted Cheese 228
To feed Chicken 228
To fatten young Chicken in a wonderful degree 231
An excellent way to Cram Chicken 233
Gelly of Red Currants 255
Gelly of Currants with the fruit whole in it 255
D
To bake wilde Ducks or Teals 210
To Rost wilde Ducks 211
E
To butter Eggs with Cream 147
Portuguez Eggs 202
To boil Eggs 203
F
Wheaten Flomery 134
A Fricacee of Lamb-stones, &c. 158
To boil smoaked Flesh 164
A Fricacee of Veal 158, 182
Butter and Oyl to fry Fish 193
A Flomery-Caudle 238
G
Smallage Gruel 137
About water Gruel 138
An excellent and wholesome water Gruel with Wood sorrel and Currants 139
Gruel of Oatmeal and Rice 191
To make clear Gelly of Bran 203
An excellent meat of Goose or Turkey 212
To pickle an old fat Goose 212
H
Some Notes upon Honey 8
My Lord Hollis Hydromel 33
Hydromel as I made it weak for the Q. Mother 35
To make Honey drink 84
Weak Honey drink 107
To make an Hotchpot 149, 150
The Queens Hotchpot 151
A nourishing Hachy 158
Red Herrings boiled 173
To season Humble Pyes 210
To make Harts-horn Gelly 239-242
L
To dress Lampreys 184
M
Master Corsellises Antwerp Meath 9
To make excellent Meathe 10
A weaker, but very pleasant Meathe 11
An excellent white Meathe 11
Master Webbes Meathe 14-19
My own considerations for making of Meathe 19
My Lady Gower's white Meathe 26
Strong Meathe 32
A Receipt for making of Meathe 32
My Lord Morice's Meathe 39
My Lady Morice her Sisters Meathe 39
To make white Meath 41
Sir William Paston's Meathe 41
Another way of making Meathe 42
Sir Baynam Throckmorton's Meathe 42
My Lady Bellassises Meathe 45
My Lord Gorge his Meathe 54
Several sorts of Meathe, small and strong 56
To make Meathe 57
Sir John Arundel's white Meathe 57
To make a Meathe good for the Liver and Lungs 59
A very good Meathe 60
My Lord Herbert's Meathe 68
To make small white Meathe 80
Meathe from the Muscovian Ambassadour's Steward 81
Meathe with Raisins 96
A Receipt to make Metheglin as it is made at Liege, communicated by Mr. Masillon 5
White Metheglin of my Lady Hungerfords which is exceedingly praised 6
A Receipt to make a Tun of Metheglin 12
The Countess of Bullingbrook's white Metheg. 13
Metheglin composed by myself 25
Sir Thomas Gower's Metheglin for health 27
Metheglin for taste and colour 28
An excellent way of making white Metheglin 30
Several ways of making Metheglin 35
To make white Metheglin 31
Another Metheglin 46
Mr. Pierce's excellent white Metheglin 46
An excellent way to make Metheglin, called the Liquor of Life 51
To make good Metheglin 52
To make white Metheglin of Sir J. Fortescue 53
The Lady Vernon's white Metheglin 55
To make Metheglin 58
A most excellent Metheglin 61
To make white Metheg. of the Count. of Dorset 62
To make small Metheglin 69
The Earl of Denbigh's Metheglin 85
To make Metheglin that looks like White Wine 90
Metheglin, or sweet-drink of my Lady Stuart 93
A Metheg. for the Colick-Stone, of the same Lady 93
A Receipt for Metheglin of my Lady Windebanke 94
Marrow sops with Wine 145
To make a shoulder of Mutton like Venison 163
An excellent way of making Mutton steaks 170
To make Mustard 194
For roasting of Meat 196
Mutton baked with Venison 207
My Lord of Denbigh's Almond March-pane 221
Marmulate of Pippins 243
White Marmulate, the Queens way 248
My Lady of Bath's way 248
Marmulate of Cherries 251
Marmulate of Red Currants 256
O
A plain but good Spanish Oglia 164
To stew Oysters 183
P
Excellent Marrow-Spinage Pasties 159
To make a French Barley Posset 160
To make Puff-past 161
To make a Pudding with Puff past 161
To make Pear Puddings 162
Marrow Puddings 162
To make excellent Black Puddings 165
A Receipt to make White Puddings 166
To make an excellent Pudding 166
Pyes 168
To make Pith Puddings 172
An Oat-meal Pudding 174
To make Call Puddings 174
A Barley Pudding 175
A Pippin Pudding 175
To make a baked Oat-meal Pudding 176
A plain quaking Pudding 176
A good quaking Bag Pudding 177
To preserve Pippins in Jelly 180
To dress Poor-John, and Buckorn 187
To dress Parsneps 190
To butter Pease 191
A Herring Pye 192
To make an excellent Hare Pye 207
To bake Pidgeons, Teals or Wild ducks 209
Green-Geese Pye 209
To make a plain ordinary Posset 112
Concerning Potages 121
Plain savoury English Potage 122
Potage de blanc de Chapon 123
Ordinary Potage 124
Barley Potage 125
An English Potage 126
Another Potage 126
Nourissant Potage de santé 128
Potage de santé 129, 130
Good nourishing Potage 133
Pap of Oat-meal 135
Panado 135
Barley Pap 135
Oat-meal Pap. Sir John Colladon 136
Pressis-Nourissant 140
Pan-Cotto 141
My Lord Lumley's Pease-Potage 142
An excellent Posset 144
Pease of the seedy buds of Tulips 145
To make Plague-Water 147, 148
An excellent baked Pudding 154
My Lady of Portland's Minced Pyes 155
Minced Pyes 156
To feed Poultry 229
To feed Partridges that you have taken wilde 233
To make Puffs 234
Gelly of Pippins or John-Apples 236
Q
To keep Quinces all the year good 149
Gelly of Quinces 243
Preserved Quince with Gelly 245
To make fine white Gelly of Quinces 246
Paste of Quinces 248, 250
A smoothening Quiddany or Gelly of the Cores of Quinces 250
R [Transcribers note: R was missing in the original.]
Rice & Orge mondé 137
Boiled Rice dry 145
To Rost fine Meat 157
To make Red-Dear 163
Conserve of Red Roses 257, 259
S
Sack with Clove gilly-flowers 22
To make Stepponi 106
To make a Sack-posset 111
A Barley Sack-posset 113
My Lord of Carlile's Sack-posset 115
A Syllabub 115
To make a whip Syllabub 120
To make Spinage-broth 123
Sauce of Horse-Radish 151
Very good Sauce for Partridges and Chicken 160
To dress Stock-fish 186, 188
To prepare Shrimps for dressing 193
To make Slip-coat-Cheese 223-227
Sweet-meats of my Lady Windebanks 253
Sucket of Mallow-stalks 256
T
Tea with Eggs 132
A Tansy 183, 213, 214
To souce Turkeys 211
Pleasant Cordial Tablets 238
V
To stew a breast of Veal 150
Vuova Lattate 165
Vuova Spersa 165
Baked Venison 169
Tosts of Veal 193
W
Morello Wine 97
Currants Wine 98
The Countess of Newport's Cherry Wine 109
Strawberry Wine 109
To make Wine of Cherries alone 110
To make Rasbery-Wine 148
To make a White-pot 149, 195
Buttered Whitings with Eggs 187
To stew Wardens or Pears 201
Preserved Wardens 237
[Footnote 2: This Table reproduces the Index to the original volume. An Index on modern lines, for more ready reference, will be found on pages 287-291.]
APPENDIX I
SOME ADDITIONAL RECEIPTS
1. Aqua Mirabilis . Sir Kenelm Digby's way.
Take Cubebs, Gallingale, Cardamus, Mellilot-flowers, Cloves, Mace, Ginger, Cinammon, of each one dram bruised small, juyce of Celandine one pint, juyce of Spearmint half a pint, juyce of Balm half a pint, Sugar one pound, flower of Cowslips, Rosemary, Borage, Bugloss, Marigold, of each two drams, the best Sack three pints, strong Angelica-water one pint, red Rose-water half a pint; bruise the Spices & Flowers, & steep them in the Sack & juyces one night;
Doctor Bacon useth to make a pleasant Julep of this Conserve of Roses, by putting a good spoonful of it into a large drinking glass or cup; upon which squeese the juyce of a Limon, and clip in unto it a little of the yellow rinde of the Limon; work these well together with the back of a spoon, putting water to it by little and little, till you have filled up the glass with Spring-water: so drink it. He sometimes passeth it through an Hypocras bag, and then it is a beautiful and pleasant Liquor.
FINIS
THE TABLE[2]
A
Scotch Ale from my Lady Holmbey 98
To make Ale drink quick 100
A very pleasant drink of Apples 100
Ale with Honey 104
Small Ale for the stone 105
Apple drink with Sugar, Honey, &c. 106
Master Webbs Ale and Bragot 107
To stew Apples 201
Apples in Gelly 234
Sweet-meat of Apples 238
To make an excellent syrup of Apples 253
B
Stewed Broth 125
Portugal Broth, as it was made for the Queen 127
Nourishing Broth 133
Broth and Potage 141
Broth for sick and convalescent Persons 143
A savoury and nourishing boiled Capon 133
To stew Beef 150
To stew a Rump of Beef 163, 196, 197
To rost Wilde Boar 168
About making of Brawn 205
To bake Beef 208
To boil Beef or Venison 209
Ordering Bacon for Gambons, and to keep 212
To make Bisket 219
C
To make Cider 100
Sir Paul Neal's way of making Cider 101
Dr. Harvey's pleasant Water Cider, whereof he used to drink much, making it his ordinary drink 103
A good Dish of Cream 116
An excellent Spanish Cream 116
Another Clouted Cream 117
My Lord of St. Alban's Cresme Fouettee 119
To make the Cream Curds 120
The Queens Barley Cream 139
Capon in White-broth 146
To make Cock-Ale 147
Savoury Collops of Veal 157
To pickle Capons my Lady Portland's way 159
Scotch Collops 167
Excellent good Collops 171
My Lady Diana Porter's Scotch Collops 181
Cream with Rice 191
Pickled Champignons 200
Sallet of cold Capon Rosted 206
To make Cheese cakes 214
Short and crisp Crust for Tarts and Pyes 215
To make a Cake 216
To make a Caraway-Cake 219
Excellent small Cakes 221
To make scalded Cheese 227
The Cream-Courds 228
Savoury tosted or melted Cheese 228
To feed Chicken 228
To fatten young Chicken in a wonderful degree 231
An excellent way to Cram Chicken 233
Gelly of Red Currants 255
Gelly of Currants with the fruit whole in it 255
D
To bake wilde Ducks or Teals 210
To Rost wilde Ducks 211
E
To butter Eggs with Cream 147
Portuguez Eggs 202
To boil Eggs 203
F
Wheaten Flomery 134
A Fricacee of Lamb-stones, &c. 158
To boil smoaked Flesh 164
A Fricacee of Veal 158, 182
Butter and Oyl to fry Fish 193
A Flomery-Caudle 238
G
Smallage Gruel 137
About water Gruel 138
An excellent and wholesome water Gruel with Wood sorrel and Currants 139
Gruel of Oatmeal and Rice 191
To make clear Gelly of Bran 203
An excellent meat of Goose or Turkey 212
To pickle an old fat Goose 212
H
Some Notes upon Honey 8
My Lord Hollis Hydromel 33
Hydromel as I made it weak for the Q. Mother 35
To make Honey drink 84
Weak Honey drink 107
To make an Hotchpot 149, 150
The Queens Hotchpot 151
A nourishing Hachy 158
Red Herrings boiled 173
To season Humble Pyes 210
To make Harts-horn Gelly 239-242
L
To dress Lampreys 184
M
Master Corsellises Antwerp Meath 9
To make excellent Meathe 10
A weaker, but very pleasant Meathe 11
An excellent white Meathe 11
Master Webbes Meathe 14-19
My own considerations for making of Meathe 19
My Lady Gower's white Meathe 26
Strong Meathe 32
A Receipt for making of Meathe 32
My Lord Morice's Meathe 39
My Lady Morice her Sisters Meathe 39
To make white Meath 41
Sir William Paston's Meathe 41
Another way of making Meathe 42
Sir Baynam Throckmorton's Meathe 42
My Lady Bellassises Meathe 45
My Lord Gorge his Meathe 54
Several sorts of Meathe, small and strong 56
To make Meathe 57
Sir John Arundel's white Meathe 57
To make a Meathe good for the Liver and Lungs 59
A very good Meathe 60
My Lord Herbert's Meathe 68
To make small white Meathe 80
Meathe from the Muscovian Ambassadour's Steward 81
Meathe with Raisins 96
A Receipt to make Metheglin as it is made at Liege, communicated by Mr. Masillon 5
White Metheglin of my Lady Hungerfords which is exceedingly praised 6
A Receipt to make a Tun of Metheglin 12
The Countess of Bullingbrook's white Metheg. 13
Metheglin composed by myself 25
Sir Thomas Gower's Metheglin for health 27
Metheglin for taste and colour 28
An excellent way of making white Metheglin 30
Several ways of making Metheglin 35
To make white Metheglin 31
Another Metheglin 46
Mr. Pierce's excellent white Metheglin 46
An excellent way to make Metheglin, called the Liquor of Life 51
To make good Metheglin 52
To make white Metheglin of Sir J. Fortescue 53
The Lady Vernon's white Metheglin 55
To make Metheglin 58
A most excellent Metheglin 61
To make white Metheg. of the Count. of Dorset 62
To make small Metheglin 69
The Earl of Denbigh's Metheglin 85
To make Metheglin that looks like White Wine 90
Metheglin, or sweet-drink of my Lady Stuart 93
A Metheg. for the Colick-Stone, of the same Lady 93
A Receipt for Metheglin of my Lady Windebanke 94
Marrow sops with Wine 145
To make a shoulder of Mutton like Venison 163
An excellent way of making Mutton steaks 170
To make Mustard 194
For roasting of Meat 196
Mutton baked with Venison 207
My Lord of Denbigh's Almond March-pane 221
Marmulate of Pippins 243
White Marmulate, the Queens way 248
My Lady of Bath's way 248
Marmulate of Cherries 251
Marmulate of Red Currants 256
O
A plain but good Spanish Oglia 164
To stew Oysters 183
P
Excellent Marrow-Spinage Pasties 159
To make a French Barley Posset 160
To make Puff-past 161
To make a Pudding with Puff past 161
To make Pear Puddings 162
Marrow Puddings 162
To make excellent Black Puddings 165
A Receipt to make White Puddings 166
To make an excellent Pudding 166
Pyes 168
To make Pith Puddings 172
An Oat-meal Pudding 174
To make Call Puddings 174
A Barley Pudding 175
A Pippin Pudding 175
To make a baked Oat-meal Pudding 176
A plain quaking Pudding 176
A good quaking Bag Pudding 177
To preserve Pippins in Jelly 180
To dress Poor-John, and Buckorn 187
To dress Parsneps 190
To butter Pease 191
A Herring Pye 192
To make an excellent Hare Pye 207
To bake Pidgeons, Teals or Wild ducks 209
Green-Geese Pye 209
To make a plain ordinary Posset 112
Concerning Potages 121
Plain savoury English Potage 122
Potage de blanc de Chapon 123
Ordinary Potage 124
Barley Potage 125
An English Potage 126
Another Potage 126
Nourissant Potage de santé 128
Potage de santé 129, 130
Good nourishing Potage 133
Pap of Oat-meal 135
Panado 135
Barley Pap 135
Oat-meal Pap. Sir John Colladon 136
Pressis-Nourissant 140
Pan-Cotto 141
My Lord Lumley's Pease-Potage 142
An excellent Posset 144
Pease of the seedy buds of Tulips 145
To make Plague-Water 147, 148
An excellent baked Pudding 154
My Lady of Portland's Minced Pyes 155
Minced Pyes 156
To feed Poultry 229
To feed Partridges that you have taken wilde 233
To make Puffs 234
Gelly of Pippins or John-Apples 236
Q
To keep Quinces all the year good 149
Gelly of Quinces 243
Preserved Quince with Gelly 245
To make fine white Gelly of Quinces 246
Paste of Quinces 248, 250
A smoothening Quiddany or Gelly of the Cores of Quinces 250
R [Transcribers note: R was missing in the original.]
Rice & Orge mondé 137
Boiled Rice dry 145
To Rost fine Meat 157
To make Red-Dear 163
Conserve of Red Roses 257, 259
S
Sack with Clove gilly-flowers 22
To make Stepponi 106
To make a Sack-posset 111
A Barley Sack-posset 113
My Lord of Carlile's Sack-posset 115
A Syllabub 115
To make a whip Syllabub 120
To make Spinage-broth 123
Sauce of Horse-Radish 151
Very good Sauce for Partridges and Chicken 160
To dress Stock-fish 186, 188
To prepare Shrimps for dressing 193
To make Slip-coat-Cheese 223-227
Sweet-meats of my Lady Windebanks 253
Sucket of Mallow-stalks 256
T
Tea with Eggs 132
A Tansy 183, 213, 214
To souce Turkeys 211
Pleasant Cordial Tablets 238
V
To stew a breast of Veal 150
Vuova Lattate 165
Vuova Spersa 165
Baked Venison 169
Tosts of Veal 193
W
Morello Wine 97
Currants Wine 98
The Countess of Newport's Cherry Wine 109
Strawberry Wine 109
To make Wine of Cherries alone 110
To make Rasbery-Wine 148
To make a White-pot 149, 195
Buttered Whitings with Eggs 187
To stew Wardens or Pears 201
Preserved Wardens 237
[Footnote 2: This Table reproduces the Index to the original volume. An Index on modern lines, for more ready reference, will be found on pages 287-291.]
APPENDIX I
SOME ADDITIONAL RECEIPTS
1. Aqua Mirabilis . Sir Kenelm Digby's way.
Take Cubebs, Gallingale, Cardamus, Mellilot-flowers, Cloves, Mace, Ginger, Cinammon, of each one dram bruised small, juyce of Celandine one pint, juyce of Spearmint half a pint, juyce of Balm half a pint, Sugar one pound, flower of Cowslips, Rosemary, Borage, Bugloss, Marigold, of each two drams, the best Sack three pints, strong Angelica-water one pint, red Rose-water half a pint; bruise the Spices & Flowers, & steep them in the Sack & juyces one night;
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